3 Days - Char Siew Pau (叉烧包)

This is my 4th times making Char Siew Pau... I have tries & tested a few recipes and have learnt a lot from them. This is my 1st time using the 3 days process method to make CSP and was my best CSP that I have made. Original recipe from Agnes Chang but I changed the flour used for the dough, and the result of the skin was soft and fluffy even the next day.

Makes 24 nos.

Ingredients:

Day 1

• 50 g Cake Flour, sifted
• 1 tsp Instant Yeast
• 1 tsp Sugar
• 50 ml Water

In a small bowl, pour in all the ingredients and mix well; Cover with a damp cloth and prove for 1 day.

Day 2

• 300 g Cake Flour, sifted
• 150 ml Water

In a bowl, pour in the Day 2 ingredients; Add in the Day 1 dough and mix well; Cover with a damp clot and prove for another day.

Day 3

• 125 g Sugar
• 1 tsp Ammonia Powder
• 1/2 tsp Alkaline Water
• 1 tbsp Baking Powder
• 60 ml Water
• 150 g Cake Flour
• 130 g Wheat Flour
• 3 tbsp Cooking Oil

1. Sift cake and wheat flour into a bowl. Set aside.
2. Pour out the Day 2 dough and knead with sugar until sugar has dissolved.
3. Add ammonia powder, alkaline water and baking powder and water. Knead for about 15 minutes. Slowly add in the flours and cooking oil to form a smooth and pliable dough. Knead for another 10 - 15 minutes.
4. Cover with a damp cloth and prove for 60 to 90 minutes until dough passes the finger-tip test. Divide dough into 24 portions. Roll each portion into ball; Cover with a damp cloth and set aside to rest for another 15 minutes.
5. Using a rolling pin to roll out a portion of dough. Place some Char Siew Filling at the centre and wrap up to form a pau. Repeat for the remaining portions.
6. Steam pau immediately the wrapping over rapid boiling water for 10 - 15 minutes. Enjoy your Char Siew Pau while HOT!!!

Notes to share: - For the best result of the skin, use HongKong Flour or Pau Flour. - Step 3: Make sure you knead very well after adding the baking powder, if not there will be small brownish spots on the pau skin after steamed.